READY IN 25 mins

Raw Vegetable Salad

Read Reviews (48)

"This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits." — Pamela Brown

Directions

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 25, 2004

This was such a hit at a recent party that not only did I have to give out the recipe to people who had tasted it at the party, but got a call for the recipe from someone who wasn't there but heard about it the next day. I used sliced almonds instead of peanuts and cut the sugar in the dressing in half. If you make it ahead, add the cranberries when you dress the salad and add the bacon and nuts, or they will stain the other veggies. Fabulous recipe!

—cookin'mama

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Most Helpful Critical Review

Mar 15, 2005

Reminded me too much of a broccli salad i made once

—PURPLEMAGGOT

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62 Ratings

Dec 09, 2003

Wow!! I brought this salad to a family barbecue and they absolutely devoured it! The bowl was empty in minutes and I doubled the recipe. Our family loves salads and we make a lot of different ones but this was by far one of, if not the best. I must admit I was a bit skeptical when I read the ingredients wondering how this salad was going to go together, but desperate to try something new, and I'm so glad I did. A definate keeper!

—KARILKEE

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Jan 28, 2005

YUM!! This is so good. I did substitue dried cherries for the cranberries, and almonds for the peanuts, but followed the rest. So good. Thanks Pamela for a new potluck dish.

—GADABOUT

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Nov 26, 2005

Even my picky 16 yr old liked this one! The only change I have come to make is to use regular peanuts instead of Spanish peanuts, & I add a very small amount of pine nuts & sliced almonds to give a more crunchy taste. This salad is not just good but down right incredibile.

—thatboyaintright

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May 11, 2005

This is a great salad. I have been making it for about four years. Everyone always asks for the recipe. A great way to get you kids to eat their vegetables.

—jillybeans

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Dec 15, 2003

YUM! What a wonderful recipe this is. I was a little apprehensive on the raw peanuts but I think that is a must. This recipe can be made a couple days ahead of time and it still is great. I love recipes that can be prepared ahead of time and still taste great. I will be making this again this week for our reunion.

—AUNTIE JUNE

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May 08, 2005

Made this salad for my finicky sisters,they raved about it! The cranberries are a nice touch.

—GXROXY

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Nutrition

Calories
283 kcal
14%

Carbohydrates
15 g
5%

Cholesterol
14 mg
5%

Fat
23.3 g
36%

Fiber
2.9 g
11%

Protein
5.5 g
11%

Sodium
373 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Raw Vegetable Salad

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 283
Calories from Fat: 209

% Daily Value *
Total Fat 23.3g 36 %
Saturated Fat 4.4g 22 %
Cholesterol 14mg 5 %
Sodium 373mg 15 %
** Potassium 260mg 7 %
Total Carbohydrates 15g 5 %
Dietary Fiber 2.9g 11 %
Protein 5.5g 11 %
** Sugars 10.1g
Vitamin A 11 %
Vitamin C 41 %
Calcium 6 %
Iron 9 %
** Thiamin 16 %
** Niacin 24 %
** Vitamin B6 16 %
** Magnesium 10 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.